Matzoh Ball Soup (Jewish)

There are few foods as perfect as these delicious little carbohydrate balls drenched in chicken soup. Matzo ball purists swear by the importance of schmaltz, aka chicken fat, in making the balls, but non-meat eaters (and less intense cooks) can definitely get by without it. Classic recipe available here, vegetarian version here, vegan and gluten-free versions here, but whatever you do, just don't buy it in a jar off the shelf in the supermarket. (Gondi, the Persian chicken and chickpea balls, are often compared to matzo balls and duh, they're also delicious.)

There’s an entire chicken in this matzo ball soup recipe, and then some. Not a mistake. You’ll pull out the breast early on and use the white meat to garnish the finished bowls, but everything else stays and simmers for hours, enriching the stock with concentrated flavour and lip-smacking body.

Chicken Stock:
1 (4-5 lb) chicken, cut into 8 pieces
1 lb chicken wings, necks, and/or backs
2 large yellow onions, unpeeled, quartered
6 stalks celery, cut into 1" pieces
4 large carrots, peeled, cut into 1” pieces
1 large parsnip, peeled, cut into 1” pieces
1 large shallot, quartered
1 head garlic, halved crosswise
6 sprigs flat-leaf parsley
1 Tbsp. black peppercorns

Matzo Ball Mixture:
3 large eggs, beaten to blend
¾ cup matzo meal
¼ cup schmaltz (chicken fat), melted
3 Tbsp. club soda
1¼ tsp. sea salt

Assembly:
2 small carrots, peeled, sliced ¼” thick on a diagonal
2 Tbsp. fresh dill, coarsely chopped
sea salt
black pepper, freshly ground

Chicken Stock:
Bring all ingredients and 12 cups cold water to a boil in a very large (at least 12 qt) stockpot. Reduce heat to medium-low and simmer until chicken breasts are cooked through, about 20 minutes.

Transfer breasts to a plate (remaining chicken parts are strictly for stock). Let breasts cool slightly, then remove meat and return bones to stock. Shred meat. Let cool, tightly wrap, and chill.

Continue to simmer stock, skimming surface occasionally, until reduced by one-third, about 2 hours. Strain chicken stock through a fine-mesh sieve into a large saucepan (or airtight container, if not using right away); discard solids. You should have about 8 cups.

Make-Ahead: Stock can be made 2 days ahead. Let cool; cover and chill. Keep reserved chicken meat chilled.

Matzo Ball Mixture:
Mix eggs, matzo meal, schmaltz, club soda, and salt in a medium bowl (mixture will resemble wet sand; it will firm up as it rests). Cover and chill at least 2 hours.

Make-Ahead: Mixture can be made 1 day ahead. Keep chilled.

Assembly:
Bring chicken stock to a boil in a large saucepan. Add carrots; season with salt. Reduce heat and simmer until carrots are tender, 5-7 minutes. Remove from heat, add reserved breast meat, and cover. Set soup aside.

Meanwhile, bring a large pot of well-salted water to a boil. Scoop out 2 Tbsp. portions matzo ball mixture and, using wet hands, gently roll into balls.

Add matzo balls to water and reduce heat so water is at a gentle simmer (too much bouncing around will break them up). Cover pot and cook matzo balls until cooked through and starting to sink, 20-25 minutes.

Make-Ahead: Using a slotted spoon, transfer matzo balls to bowls. Ladle soup over, top with dill, and season with pepper.

Makes 6 servings.